Heat two tablespoons olive oil in a heavy saucepan over medium high heat. Add the freekeh and stir until grains are coated with oil and slightly toasted. Add three and a half cups water and one-half teaspoon salt, and reduce heat to medium.
Simmer until water is level with freekeh and holes appear in the center of the cooking grain, about 10 minutes. Cover and simmer over low heat until all water is absorbed and the freekeh is tender, about 10 minutes. Transfer to large bowl and fluff with fork.
Prepare grill to medium high heat or heat stovetop grill. Brush all sides of zucchini with olive oil and sprinkle with the cumin seed, cinnamon, and some salt. Brush halloumi cheese with olive oil. Grill both until zucchini is well browned on all sides and tender. Halloumi should be browned on both sides, cook for about eight minutes, turning once. Transfer to plate to cool slightly.
In small bowl whisk the remaining two tablespoons olive oil with vinegar and garlic to blend. Add dressing to the freekeh along with apricots, green onions, almonds, and parsley. Cut the zucchini and halloumi into half-inch pieces and add to salad. Mix briefly to combine. Can be prepared one day ahead of serving.

Thai Larb
This recipe is a combination of several I have found in Thai cookbooks. You can substitute lime zest for kaffir lime leaves and ground white meat chicken for thigh meat.
Serves four.

Combine chicken, shallots, lemongrass, lime leaves, jalapeno, and fish sauce in bowl of food processor. Pulse mixture until quarter-inch pieces form.
In medium bowl, combine red pepper, cucumber, mint, green onions, and basil.
Heat oil in heavy large skillet over medium high heat. Add chicken mixture and fry, breaking up into small pieces with a spatula, until cooked through and golden brown.
Line four plates with lettuce leaves, top with red pepper mixture, dividing evenly. Spoon hot chicken mixture over each, serve with dressing on the side.